Chicken and Rice in Creamy Sauce
For a filling but straightforward chicken and rice casserole, pan-fry the chicken and bacon, layer it over the rice, and drizzle with a rich, creamy sauce.

Set oven to 375 degrees Fahrenheit (190 degrees C).

In a saucepan, bring water and rice to a boil.

Reduce heat to medium-low, cover the pot, and simmer for 20 to 25 minutes, or until the rice is tender and the liquid has been absorbed.

For about 10 minutes, cook the bacon in a large skillet over medium-high heat, turning it occasionally, until it is evenly browned and crispy.

Save the bacon drippings after draining the bacon on paper towels.

Add garlic powder to chicken breasts for flavoring.

Salt, black pepper, nutmeg, and onion powder